Introduction
This Classic Pot Roast with Vegetables is the ultimate comfort food. Tender beef, flavorful gravy, and perfectly cooked vegetables combine to create a hearty and satisfying meal.
Whether cooked in a slow cooker, Dutch oven, or Instant Pot, this recipe is a timeless favorite for family dinners or special occasions.
Classic Pot Roast with Vegetables
Ingredients
3–4 pounds beef chuck roast
1 tablespoon olive oil
1 large onion, chopped
4 garlic cloves, minced
4–5 large carrots, peeled and cut into chunks
1 pound baby potatoes or halved Yukon gold potatoes
3 cups beef broth
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Salt and black pepper, to taste
1 tablespoon cornstarch (optional, for thickening gravy)
2 tablespoons water (for cornstarch slurry)
Instructions
Prepare the Roast:
Pat the beef chuck roast dry with paper towels. Season generously with salt and black pepper on all sides.
Sear the Meat:
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the roast on all sides until golden brown, about 3–4 minutes per side. Transfer to a slow cooker if using one.
Sauté Aromatics:
In the same skillet, add the chopped onion and sauté until softened. Stir in the garlic and cook for another minute. Add the tomato paste and cook for 1–2 minutes to develop its flavor.
Assemble in the Pot:
Place the seared roast in the slow cooker (or leave it in the Dutch oven if not using a slow cooker). Add the carrots and potatoes around the roast.
Pour in the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Ensure the liquid covers about two-thirds of the roast.
Cook:
Slow Cooker: Cook on low for 8–9 hours or high for 4–5 hours until the beef is fork-tender.
Dutch Oven: Cover and cook in a preheated oven at 325°F (165°C) for 3–4 hours.
Instant Pot: Cook on high pressure for 60 minutes, then let the pressure release naturally for 15 minutes.
Make the Gravy:
Remove the roast and vegetables from the pot and set them aside.
Strain the cooking liquid if desired and pour it into a saucepan. To thicken, mix cornstarch with water to form a slurry and whisk it into the liquid. Simmer until the gravy reaches your desired consistency.
Serve:
Slice or shred the pot roast and serve it with the carrots, potatoes, and gravy. Garnish with fresh parsley if desired.
Conclusion
This Classic Pot Roast with Vegetables is a flavorful, melt-in-your-mouth dish that’s perfect for a cozy dinner.
The combination of tender beef, hearty vegetables, and rich gravy makes it an all-time favorite.
Pair with crusty bread or a simple side salad for a complete meal.